Hot Tomatoe

fresh mozzarella cheese, roasted red peppers, grilled vegetables, roasted red peppers and tomato

eggplant rolled with ricotta cheese, spinach, baked in italian clay with melted mozzarella

house made fresh tomatoes, basil

totally vegetarian. made to order

dusted with flour, flash fried, served with diavola sauce

house greens, mozzarella cheese, red peppers, gorgonzola cheese, grilled eggplant,garbanzo beans, pepperoncini, peppers, olives and tomato tossed with our house dressing

mixed greens served with our house dressing

our own secret dressing

penne pasta tossed with capers, tomato sauce, gaeta olives

red or white garlic and olive oil

red or white garlic and olive oil

finished with a fresh pomodoro sauce

penne pasta tossed with grilled eggplant, mozzarella cheese and tomato sauce

made especially for us

select cuts of beef, pork, simmered for hours with tomato sauce over rigatoni

italian sausage tossed with tomato sauce over linguini

delicate potato pillows tossed with fresh tomato sauce

shrimp sauteed with tomato sauce over linguini spiced or not

penne tossed with chicken and a gorgonzola pesto cream

penne tossed with shrimp and a pesto gorgonzola cream

tossed with onion, peas, shrimp in a light cream

escarole and bean tossed with sausage and chunks of large toasted bread, ""an old world neapolitan dish""

shrimp, clams, calamari, mussels, sauteed then tossed with tomato sauce over linguini spiced or not

thin sliced eggplant stuffed with spinach, ricotta cheese baked in italian clay

thin sliced eggplant layered with mozzarella cheese and tomato sauce baked in italian clay

penne pasta tossed with ricotta cheese, mozzarella topped with tomato sauce baked in italian clay

breast sauteed and topped with eggplant, prosciutto and mozzarella cheese, finished with a white wine tomato sauce

breast sauteed with dried plums, dried apricots, pepperoncini peppers and red bell peppers finished with a splash of white wine

dipped in a light egg wash and finished with a lemon butter sauce

breast sauteed with domestic mushrooms and marsala wine

traditionally done

traditionally done

veal medallions sauteed with capers, olive oil, white wine and lemon

veal medallions topped with eggplant, prosciutto, and melted mozzarella cheese, finished in a white wine pomodoro sauce

veal medallions sauteed with domestic mushrooms and marsala wine. vegetables: dandelions broccoli rabe, broccoli, escarole

italian for ""pick me up"" , it's made with savoiardi (otherwise known as lady finger biscuits) dipped in espresso coffee, layered with a whipped mixture of mascarpone, marsala, and sugar and topped with cocoa.

shells of fried pastry dough, filled with a sweet, creamy filling of ricotta cheese blended with a combination of vanilla, chocolate chips, marsala wine, rosewater and other flavorings.

bread pudding originally came about because frugal cooks in the 11th and 12th centuries grew tired of wasting the stale bread that was left hanging around the kitchens. the recipe was developed by the cooks of the ""cucina povere"" (kitchen of the poor) who tried to make good use of every last morsel of food and not waste any. instead of throwing it out, the cooks soaked the bread in water and mixed it with a variety of other ingredients, forming the ""poor manâ??s pudding.""

created in the monastery of santa rosa in conca dei marini in the province of salerno, italy, in the 17th century, are shell or cone shaped filled pastries with ricotta, candied fruit,citrus, and dusted with powdered confectioners sugar. ""sfogliatelle"" means ""many leaves/layers,"" the pastry's texture resembling leaves stacked on each other.

the small cream cheese pie, is made with vanilla custard or ricotta cheese and a few chocolate chips for good measure.

the plural is gelati, and it is italy's regional variant of ice cream. the history of gelato dates back to the 16th century, where bernardo buontalenti, a native of florence, delighted the court of caterina dei medici with his creation.